Here’s mine. A note on this; the methylcellulose quantity for the protein blend can be a little fiddly. I have one tablespoon that seems to work perfectly, and another that seems to dispense less. If you are unsure about this, I’d recommend trying to fry a small portion of the hydrated protein mixture in a pan, and add more methylcellulose, if necessary, before mixing in the fat. You can always add more later, but you’ll lose the texture in the fat with too much mixing.

Pretend Beef Burger Meat

Yields: ~4lbs

Ingredients: Marbling Fat

Method: Marbling Fat

1. Blend together water and methylcellulose
2. Season if you like (Salt, MSG, and maybe a touch of liquid smoke)
3. Slowly emulsify coconut oil into mixture (Blender or food processor with emulsifying disk really helps here)
4. Separate finished fat into four equally sized portions ( I use half quart deli containers)
5. Refrigerate until solid

Ingredients: Protein Blend

Method: Protein Blend

1. Mix dry ingredients
2. Season to taste ( I use black pepper, garlic powder, onion powder, MSG & salt)
3. Mix wet ingredients
4. Combine all
5. Let sit in fridge overnight
6. Grate 1/2 container of marbling fat into protein blend and mix well (food processor is best, if you have it, as this will keep the temperature low while grating)
7. Grate remaining 1/2 of marbling fat into protein blend and fold in gently

Works for burgers, meatballs, meatloaf, sausages, et cetera. To keep from sticking to burger presses, meat-ball tongs, etc, dip the tools in water between uses.